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Chimichurri Grilled Chicken Thighs

Chimichurri grilled chicken thighs with juicy, smoky char and a vibrant herb chimichurri finish. Boneless chicken thighs are marinated, grilled to 165°F, then topped with a fresh parsley-cilantro garlic sauce.
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Prep Time 20 minutes
Cook Time 14 minutes
marinating 30 minutes
Total Time 1 hour 4 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Latin American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lb boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 1 tbsp fresh lemon juice
For the Chimichurri Sauce
  • 1 cup fresh parsley, finely chopped
  • 0.25 cup fresh cilantro, finely chopped
  • 4 clove garlic, minced
  • 2 tbsp fresh oregano, chopped or use 2 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes
  • 2 tbsp red wine vinegar
  • 0.5 cup extra virgin olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 grill

Method
 

Marinate the Chicken
  1. Pat the chicken thighs dry with paper towels to help them brown and char.
  2. Toss the chicken with olive oil, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried oregano, and fresh lemon juice.
  3. Cover the chicken and marinate for at least 30 minutes or up to 8 hours in the refrigerator, until coated and fragrant.
Make the Chimichurri
  1. Combine the parsley, cilantro, garlic, fresh oregano, crushed red pepper flakes, red wine vinegar, extra virgin olive oil, kosher salt, and black pepper in a bowl.
  2. Stir until well blended, then let it rest while the chicken marinates so the flavors mingle.
Grill
  1. Preheat the grill to medium-high heat (about 400–425°F) and lightly oil the grill grates to prevent sticking.
  2. Grill the chicken for 5–7 minutes per side, turning once, until nicely charred and browned.
  3. Continue grilling until the internal temperature reaches 165°F in the thickest part of a thigh.
Rest and Serve
  1. Transfer the chicken to a serving platter, then let it rest for 5 minutes so the juices redistribute.
  2. Spoon a generous amount of chimichurri over the grilled chicken just before serving for a fresh herb pop.

Notes

For the best chimichurri texture, finely chop the parsley and cilantro and rest the sauce while the chicken marinates. Refrigerate leftover grilled chicken in an airtight container for up to 4 days; reheat gently to avoid drying out. Chimichurri can be stored separately in the fridge up to 5 days. Freeze the cooked chicken for up to 2 months (chimichurri is not recommended for freezing). For a lighter option, replace some of the olive oil with avocado oil in the chimichurri.